Spicy tempeh lettuce wraps

As warmer days approach, meals often become lighter. One of my favorites, when I’m not in the mood for just a salad, is a lettuce wrap with a hearty filling.

Lettuce wraps are truly a regional and seasonal affair. I’ve had them in Hawaii made with tofu and macadamia nuts. Here on the mainland they’re usually seen with chicken. But if you’re avoiding meat, there is a great alternative that retains every bit of the toothsomeness and flavor of the original — made with tempeh.

Versatile tempeh

Tempeh is a great choice of protein for vegetarians. It’s basically a block of fermented soybeans, with a firm texture and chewiness that can be sliced, cubed or grated.

It’s high in protein and fiber, and is a very satisfying substitute for meat in many recipes.

Tempeh may be sliced, cubed or crumbled.

The process of making tempeh originated in Indonesia during the 17th century. It is said that the fermentation process was discovered by accident during production of tofu.

As the soybeans in tempeh are much closer to their whole food form than they are in tofu, tempeh may be a much better choice for those concerned about the highly processed soy proteins in tofu.

And since it’s fermented, tempeh is easier to digest. On its own, tempeh is low in calories and sodium, and high in fiber and protein.

While traditional tempeh consists solely of soybeans, some tempehs available today mix several grains together. The brand I used contains soybeans, millet, brown rice and barley.

Give these wraps a try, and then let your imagination run wild as you substitute tempeh for other meats this summer!

Kristi Garrett is the Publisher, Editor and Chief Veggie Enthusiast of Little Green Wheelbarrow. After 16 years in journalism and corporate communications, she figures it's time to get some dirt under her nails.